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Turkey a la king casserole

This tasty and creamy casserole is a great way to use up your turkey leftovers in the best possible way. 



  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1/4 teaspoon nutmeg, freshly grated
  • 1 cup sharp white cheddar, grated
  • 3 tablespoons olive oil
  • 2 cloves garlic
  • 1 shallot, minced
  • 100g cremini mushrooms, finely sliced
  • 100g shiitake mushrooms, sliced
  • 100g portobello mushrooms, diced
  • 1/2 cup white wine
  • Salt and black pepper, for seasoning
  • Box of fusilli pasta
  • 3 cups cooked leftover turkey
  • 1/4 bunch parsley, finely chopped
  • 1/4 bunch tarragon, finely chopped
  • 40g machego, for grating


  1. Preheat the oven to 375° F. 
  2. Make the cheese sauce by melting the butter and flour in a saucepan. 
  3. Add the milk and whisk to avoid any lumps. 
  4. Bring up to a gentle boil, then reduce to a low simmer. 
  5. Cook for five to 10 minutes, then add the nutmeg and cheddar cheese to melt. Set aside.
  6. In a large skillet, heat the olive oil on medium-low, then add the garlic and shallots. 
  7. Sweat for three to four minutes, then add the mushrooms. 
  8. Increase to high, add the white wine and season with salt and pepper. 
  9. Cook for three to four minutes until the mushrooms have cooked down, and the wine is nearly completely reduced. Allow to cool. 
  10. In a large mixing bowl, combine the cooked pasta, turkey, cheese sauce, cooked mushrooms and herbs. 
  11. Fold together, then transfer to your greased 13 x nine casserole. 
  12. Bake for 20 to 25 minutes covered, then uncovered for the last three to five minutes. 
  13. Slice and serve. Enjoy! 

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